Application of active cassava starch films incorporated with oregano essential oil and pumpkin residue extract on ground beef

2017 ◽  
Vol 37 (4) ◽  
pp. e12355 ◽  
Author(s):  
Karine dos Santos Caetano ◽  
Claudia Titze Hessel ◽  
Eduardo Cesar Tondo ◽  
Simone Hickmann Flôres ◽  
Florencia Cladera-Olivera
Keyword(s):  
Essential Oil ◽  
Ground Beef ◽  
Cassava Starch ◽  
Oregano Essential Oil ◽  
Starch Films

Effect of the Incorporation of Clove Essential Oil and Potassium Sorbate in Cassava Starch Films/Peach Palm Cellulose Nanofibrils

2021 ◽  
Author(s):  
Mariana Pereira Martins ◽  
Romaildo Santos de Sousa ◽  
João Luiz Andreotti Dagostin ◽  
Talita Szlapak Franco ◽  
Graciela Inês Bolzón de Muñiz ◽  
...  
Keyword(s):  
Essential Oil ◽  
Cellulose Nanofibrils ◽  
Cassava Starch ◽  
Potassium Sorbate ◽  
Peach Palm ◽  
Starch Films ◽  
Clove Essential Oil

Antimicrobial, Mechanical, and Barrier Properties of Cassava Starch−Chitosan Films Incorporated with Oregano Essential Oil

2009 ◽  
Vol 57 (16) ◽  
pp. 7499-7504 ◽  
Author(s):  
Franciele M. Pelissari ◽  
Maria V. E. Grossmann ◽  
Fabio Yamashita ◽  
Edgardo Alfonso G. Pineda
Keyword(s):  
Essential Oil ◽  
Barrier Properties ◽  
Cassava Starch ◽  
Oregano Essential Oil ◽  
Chitosan Films

scholarly journals Elaboration of an Antimicrobial, Biodegradable and Aromatic Film Against the Natural Contamination of Sliced Mozzarella Cheese

2019 ◽  
Vol 4 (6) ◽  
pp. 1-5
Author(s):  
Ilana Racowski ◽  
Catia Palma de Moura Almeida ◽  
Camila Martim de Andrade Silva ◽  
Gabriela Tapias De Carvalho
Keyword(s):  
Essential Oil ◽  
Gum Arabic ◽  
Cassava Starch ◽  
Mozzarella Cheese ◽  
Casting Method ◽  
Fungicidal Action ◽  
Oregano Essential Oil ◽  
Biodegradable Packaging ◽  
Natural Contamination ◽  
Chemical Preservatives

The search for foods that do not use chemical preservatives in their composition has been growing over the years, and as a result, studies on active packaging have been intensified, which has as principle, in addition to protecting, transporting and containing the food, interact with it. In this context, the present study has developed an active antimicrobial, aromatic and biodegradable packaging in order to reduce the natural contamination of sliced Mozzarella cheese, which has shelf life of five days after manipulation. For this, a film was developed containing cassava starch, a plasticizing agent, gum arabic and oregano essential oil, as an antimicrobial agent. The research used the serial dilution methodology for counting and to aid in the isolation of the product natural contamination. The diffusion methodology in Agar in PDA medium with chloramphenicol was used to identify the antimicrobial power of the polymer matrix and the Casting method for film manufacture. With the results, it was possible to identify that only the film with the addition of oregano essential oil showed fungicidal action when compared to the same film without it, forming an inhibition halo of about 25 mm against Hyphopichia burtonii yeast isolated from the product itself, when stored under conditions stipulated by the supplier (Styrofoam trays stored in conventional refrigerator).

scholarly journals Development of Active Biodegradable Films: Starch Films Incorporated with Starch Nanoparticles and Oregano Essential Oil

2020 ◽  
Vol 2 (3) ◽  
pp. 92-98
Author(s):  
Karina Lizzeth Pedraza Galván ◽  
Lucas Guimarães Cardoso ◽  
Janaina De Carvalho Alves ◽  
Madian Johel Galo Salgado ◽  
Pedro Paulo Lordelo Guimarães Tavares ◽  
...  
Keyword(s):  
Essential Oil ◽  
Physical And Mechanical Properties ◽  
Food Preservation ◽  
Biodegradable Films ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Antimicrobial Efficiency ◽  
Starch Nanoparticles ◽  
Starch Films ◽  
Oregano Oil

The present study aimed to develop biodegradable starch films with starch nanoparticles incorporated with oregano essential oil – OEO (Origanum vulgare), for application as active packaging in food preservation. Film production was performed using the casting method. Three concentrations of oregano essential oil (0.0%, 5.0% and 10%) were studied. The physical and mechanical properties of the films produced were also evaluated. For analysis of antimicrobial efficiency, the methodologies of CLSI and APHA were used. The incorporation of essential oregano oil influenced the performance of the films. The films with 5.0% and 10% OEO showed antimicrobial efficiency when compared to the control.

Active film incorporated with clove essential oil on storage of banana varieties

2019 ◽  
Vol 49 (5) ◽  
pp. 911-924 ◽  
Author(s):  
Heloísa Alves de Figueiredo Sousa ◽  
Josemar Gonçalves de Oliveira Filho ◽  
Mariana Buranelo Egea ◽  
Edilsa Rosa da Silva ◽  
Dirceu Macagnan ◽  
...  
Keyword(s):  
Antifungal Activity ◽  
Essential Oil ◽  
Mass Loss ◽  
Film Coating ◽  
Cassava Starch ◽  
Content Type ◽  
Post Harvest ◽  
Starch Films ◽  
Clove Essential Oil

Purpose Banana is an important tropical fruit with high demand in the market. The ripe fruits are less resistant to transport making logistics difficult. Moreover, as a climacteric fruit, it has a short post-harvest shelf life. Edible coatings/films, including active substances, have been used as an alternative for preserving fruits and vegetables during post-harvest period. The purpose of this study was to evaluate the incorporating clove essential oil on the properties of cassava starch films and their effect on the post-harvest quality of different banana varieties. Design/methodology/approach Cassava starch films incorporating clove essential oil were developed and the films were characterized with respect to moisture, thickness, solubility, water vapor permeability (WVP), biodegradability, color and in vitro antifungal activity. Cultivars such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista were coated with cassava starch, cassava starch film with clove essential oil (CSEO) and polyvinyl polychloride (PVC). The quality of fruits was monitored during eight storage days using mass loss, total soluble solids content (TSS) and titratable acidity (TTA). Findings Incorporation of clove essential oil significantly increased film thickness, reduced moisture content, solubility and WVP (p < 0.05) and did not affect the biodegradability and color of the films. The essential oil incorporated films showed antifungal activity against the fungi Colletotrichum gloeosporioides and Colletotrichum musae, but not against the yeast Saccharomyces bourladii. CSEO and PVC coating were more efficient in reducing the mass loss, SS content and TTA of the coated fruits in all varieties studied. Both CSEO and PVC coatings improve the quality attributes such as TSS and TTA and reduced mass loss, of the banana varieties such as Prata-Anã, Grand Nine, BRS Tropical and BRS Conquista during storage. Originality/value The active film with essential oil showed antifungal activity and essential oil can be incorporated into other food systems. This study approaches a new possibility of film coating with essential oil for a banana that showed minimum weight loss and satisfactory quality and increased shelf life. This film coating demonstrates biodegradable characteristics that could be eco-friendly and sustainable to consumers.

Effect of Oregano Essential Oil Content on Properties of Green Biocomposites Based on Cassava Starch and Sugarcane Bagasse for Bioactive Packaging

2017 ◽  
Vol 26 (1) ◽  
pp. 311-318 ◽  
Author(s):  
Surachade Ketkaew ◽  
Pornnapa Kasemsiri ◽  
Salim Hiziroglu ◽  
Wiyada Mongkolthanaruk ◽  
Rungnapha Wannasutta ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sugarcane Bagasse ◽  
Oil Content ◽  
Cassava Starch ◽  
Oregano Essential Oil
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